Pappardelle with Wild Mushroom Sauce
Kale Salad with Cranberries
Ingredients
- 2 (8.8-oz) boxes pappardelle pasta
- 3 Tbsp olive oil
- 4 (4-oz) pkg sliced gourmet mushrooms
- 1 Tbsp bottled minced garlic
- ½ cup dry white wine
- 1 (32-oz) carton low-sodium vegetable broth
- 1 (16-oz) carton reduced-fat sour cream
- 1½ Tbsp Dijon mustard
Instructions
- Cook pappardelle according to package directions; drain, reserving ½ cup pasta water.
- Meanwhile, heat oil in a large deep skillet; add mushrooms.
- Sauté 6 minutes or until browned and tender; stir in garlic, and cook 1 minute.
- Stir in wine; bring to a boil, and cook 3 minutes.
- Stir in broth; bring to a boil.
- Cook until reduced by half; remove from heat.
- Stir in sour cream and mustard.
- Add cooked pasta and toss gently to coat, adding pasta water if necessary to reach desired consistency.
- Serve immediately.
Side Dish Ingredients
- 1 (10-oz) pkg organic baby kale
- ½ cup dried cranberries
- 1½ Tbsp red wine vinegar
- 2 tsp Dijon mustard
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Toss together kale and cranberries in a large salad bowl.
- Whisk together vinegar and mustard; slowly add oil, stirring constantly.
- Toss salad with dressing, salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
571
|
148
|
719
|
| Fat (g) | 20 | 9 | 29 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 20 | 2 | 22 |
| Carb (g) | 71 | 16 | 87 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 250 | 257 | 507 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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